Slow Cooker Pork In Black Bean With Rice

Before you begin...

This recipe takes around 5-10 min to prep, so get your slow cooker and all your ingredients ready, then wash your fruit and veg

Turn on your slow cooker to high

Now, let's get started!

Boil a kettle

Heat a large, wide-based pan (preferable non-stick) over a high heat with a drizzle of vegetable oil

Once hot, add your diced pork shoulder and cook for 2-3 min or until lightly browned

Meanwhile, peel and chop your brown onion[s] into wedges

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and chop into bite-sized pieces

Once the pork has browned, add the onion wedges and your ginger & garlic paste to the pan with 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and a pinch of pepper and cook for 1 min or until fragrant

Once fragrant, add your black bean paste, soy sauce and Chinese rice wine with 250ml [325ml] [425ml] boiled water and bring to the boil, once boiling, transfer everything from the pan to the slow cooker and give everything a good mix up, then cover and cook on high for an initial 2 hours

Use this time to clear up, set the table, have a cup of tea or simply chill!

After an initial 2 hours, add the chopped pepper and cook for a further 2 hours – this is your slow cooker pork in black bean

Once the black bean pork has 15 min left, add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving